We love meals in skillets, especially for breakfast or brunch and the family style serving. The Greek style breakfast skillet incorporates this weeks farm shares of sweet potatoes, yellow potatoes, onions and pour farm spinach with farm eggs, feta and Greek oregano. What so wonderful about this recipe is it is very versatile. You can substitute spinach for kale, Greek spices for Indian, Italian or Middle Eastern. Feta for parmesan, cheddar, mozzarella. Vegan, no problem, tofu for eggs, vegan cheese or nutritional yeast, you get where I am going with this. This skillet is your oyster. 😉 It also makes a great dinner option served with a side salad.

Heat oil in a large cast iron or oven safe skillet over medium heat. Add onions, potatoes and all the spices and seasonings. Saute, stirring occasionally until potatoes have just softened, about 6-7 minutes. Turn off burner and stir in the spinach until wilted.

While potatoes are cooking, preheat oven to 375F and place the oven rack in the centre.

Gently crack eggs on top of potatoes and drizzle with crumble feta. Cover with foil and place in preheated oven for 6- 7 minutes. Check eggs to see if the egg white has cooked. Remove foil and continue cooking until desired yolk consistency. Remove from heat, season with course salt and fresh ground pepper. You can also serve chilies or hot sauce.